Preparation

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with 1/4 teaspoon salt, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to a small bowl.

Add remaining tablespoon oil to skillet, then sauté garlic, coriander, red-pepper flakes, and 1/4 teaspoon each of salt and pepper over medium-high heat until spices are fragrant, about 30 seconds.

Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

Always looking for a way to eat more leafy greens. The flavor was good, but watercress has tough stems that are pretty chewy. (The previous "livestock" comment is really funny!!!). Still worth making it for some variety in the diet...